Solo Cooking God's Kimchi Jjigae
A fail-proof kimchi jjigae that reproduces the deep flavor of old-school restaurants without bone broth by stir-frying with a little doenjang for a long time without water.
Ingredients needed 2 servings
Recipe
Cooking tips
- The key to the broth's flavor is stir-frying the meat and kimchi with doenjang for at least 5 minutes before adding water.
- When making stew with unripe (non-sour) kimchi, adding a bit of sugar can mimic the sourness and umami of aged kimchi.
- Even without seasoning mixes or bone broth, the thoroughly stir-fried ingredients yield a deep flavor. At the end, only adjust seasoning with salt for a clean finish.
Recommended for
- Those who have struggled with making kimchi jjigae at home that lacks depth and has a weak broth.
- Those who want to create a rich broth with minimal seasoning without the hassle of making complex stocks.
- Those looking for a definite rice-stealing stew that's perfect to mix into freshly steamed white rice.
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